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Cranberry-Pineapple Salad


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  • 1 can (20 oz.) DOLE Crushed Pineapple, undrained
  • 2 pkg. (3 oz. each) or 1 pkg. (6 oz.) JELL-O Raspberry Flavor Gelatin
  • 1 can (16 oz.) whole berry cranberry sauce
  • 1 DOLE Apple, chopped
  • 2/3 cup chopped PLANTERS Walnuts



Step 1

DRAIN pineapple, reserving juice. Remove 1 Tbsp. pineapple; set aside. Add enough cold water to juice to measure 3 cups; pour into saucepan. Bring to boil. Add to dry gelatin mixes in large bowl; stir 2 min. until completely dissolved. Stir in cranberry sauce. Refrigerate 1-1/2 hours or until slightly thickened.

STIR in remaining pineapple, apples and nuts.

REFRIGERATE 4 hours or until firm. Top with reserved pineapple just before serving.


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